Chocolate Strawberry Dump Cake
This Chocolate Strawberry Dump Cake combines canned strawberry filling with chocolate cake mix and butter for an easy, baked dessert. It’s an easy recipe with rich flavor and a soft, fruit-filled base.
3 Ingredient Chocolate Strawberry Cake
I’ve always been a fan of easy, minimal-ingredient desserts, and this 3-ingredient strawberry cake is about as simple as it gets. It starts the same way as my go-to strawberry dump cake, but swapping in a chocolate cake mix for the topping makes it even richer.
While this cake works any time of year, I especially love making it during strawberry season. I’ll usually add a cup or two of fresh sliced strawberries right on top of the canned filling before baking. That little extra step really takes it to the next level with a pop of fresh flavor and texture.
If you love easy strawberry desserts, check out my strawberry shortcake poke cake and my strawberry cake mix cookies.
Ingredients
- Strawberry pie filling – Sweet, fruity base with a soft, jam-like texture.
- Chocolate cake mix – Rich topping that bakes into a soft, slightly crisp crust.
- Salted butter – Adds moisture and a hint of salt to balance the sweetness.
How to Make
- Prep – Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish.
- Add the filling – Spread the strawberry pie filling evenly in the prepared dish.
- Top with cake mix – Sprinkle the dry chocolate cake mix evenly over the filling. Do not mix!
- Add butter – Place the butter slices evenly over the top of the cake mix, covering as much surface as possible.
- Bake – Bake for 40–45 minutes or until the top looks set and slightly crisp.
- Cool and serve – Let the cake cool for 5–10 minutes before serving. It’s great warm or at room temperature.
Variations and Substitutions
- Add fresh strawberries – For a boost of flavor and texture, add 1–2 cups of sliced fresh strawberries on top of the pie filling before baking.
- Try other pie fillings – Swap the strawberry pie filling for cherry, raspberry, or mixed berry for a different twist.
- Use white or vanilla cake mix – For a lighter flavor profile, substitute the chocolate cake mix with white, vanilla, or even strawberry cake mix.
- Add chocolate chips – Sprinkle chocolate chips over the cake mix before adding the butter for an extra decadent treat.
- Slow cooker option – This recipe can also be made in a slow cooker. Follow the same steps, but cook on high for 2 1/2 to 3 hours. For full instructions, check out my Crockpot Chocolate Cherry Dump Cake.
Tips for Success
- Spread ingredients evenly – Make sure the pie filling, cake mix, and butter are distributed evenly to avoid dry patches or uneven baking.
- Cover most of the cake mix with butter – Gaps in the butter can lead to dry, powdery spots on the topping, so try to place the slices close together.
- Don’t mix the layers – Resist the urge to stir; keeping the layers separate helps create the right texture.
- Let it rest before serving – Allow the cake to cool slightly so the filling can set up and thicken a bit.
Storage
Store in a covered container at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 5 days. Reheat individual servings in the microwave.
Freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
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Chocolate Strawberry Dump Cake Recipe
Ingredients
- 2 (21-ounce) cans strawberry pie filling
- 1 (15.25-ounce) box chocolate cake mix
- 3/4 cup salted butter cut into thin slices
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish.
- Spread strawberry pie filling evenly in the dish.
- Sprinkle the dry chocolate cake mix evenly over the fruit—do not stir.
- Place butter slices across the top, covering as much of the cake mix as possible.
- Bake for 40–45 minutes or until the top is set and slightly crisp.
- Let cool for 5–10 minutes before serving.
Notes
- Store in a covered container at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 5 days. Reheat individual servings in the microwave.
- Freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.